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Satay Sauce (Malay)

Cuisine: Indonesian
Type: Chicken
Serves: 4 people

Recipe Ingredients

5 teaspoons 25mlGalangal - ground
5   Candlenuts or almonds - soaked in water for 10 minutes
5 teaspoons 25mlDried lemongrass
2   Onions - peeled, sliced
6   Garlic - peeled, sliced
1 teaspoon 5mlTurmeric powder
1 cup 237mlVegetable oil
3 tablespoons 45mlRed chile paste
1   Coconut milk - shaken well
1/2 cup 118mlTamarind water
5 tablespoons 75mlSugar
1 1/2 teaspoons 7.5mlSalt
2 cups 474mlGround roasted peanuts

Recipe Instructions

To prepare the rempah, grind the galangal, candlenuts or almonds, lemongrass, onions, garlic and turmeric to a smooth paste in a blender or food processor. Add a tablespoon or more of water if needed to facilitate the blending. Heat a wok over low heat. Add the oil and chile paste and fry, stirring frequently, until the oil takes on a reddish hue, about two minutes.

Add the ground mixture and fry, stirring frequently, until it is completely combined with the oil. Continue frying and stirring until the rempah (satay paste) is fragrant and has a porridge-like consistency, about 10 minutes. When reddish oil seeps out, it is done.

Add the coconut milk, tamarind water, sugar, salt and peanuts. Simmer over low heat until oil separates from the sauce, about 10 minutes.

Serve at room temperature with satay.

Satay sauces seem to be universally loved, particularly by the Western palate. The original satay and satay peanut sauces come from Indonesia, as do many variations and interpretations. The neighboring countries of Malaysia and Thailand adopted this Indonesian style of cooking and created their own versions as well. This Malay-style satay sauce is also very good with blanched vegetables. Extra sauce may be frozen for future use. Makes about 3-1/2 cups.

Chris Yeo's and Joyce Jue's "The Cooking of Singapore"


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